The other day I was about to eat some fresh fruit but I bumped into two super duper ripe black bananas and my plan to eat healthy seemed destroyed! Suddenly Internet came into my mind and I found the perfect "recycle" recipe: a vegan, gluten-free banana bread in which I added some nuts, just because of omega 3 purpose and a crunchy note.

3 ripe bananas (or at least soft bananas)
200gr of dates
1 mug (about 250gr) of rolled oat
200ml of plant milk (I used almond one) 
2 teaspoon of baking powder 
pinch of salt
Nuts (I only used 5 but you can add as many as you like)
1 spoon of oil or spray oil
optional: caster sugar to sprinkle on the top before baking  

1.Preheat the oven at 180 degrees.
2.Smash the bananas in a big bowl.
3.Mix the oat in a mixer and blend it 'till it has a flour consistency. Pour the oat flour in the bowl with bananas. 
4.Cut dates in small pieces, pour them in the mixer with the milk. Mix it well untill the mixture is creamy. Pour the mixture in the bowl.
(Be careful, not every mixer is strong enough to be able to blend the dates)
5. Break the nuts in small pieces and put the in the bowl.
6.Add the baking powder.
7.Mix everything well and pour the mixture in a plumcake mould previously been greased with oil to prevent the bread to stick.
8.Optional: sprinkle on top caster sugar so it will form a sugary crust.
9.Put the mould in the static oven in the middle for about 1 hour and 10 minutes.
Important: Always have an eye on your banana bread, it may take less or more time, depends on your oven. It will be ready if, when you stick a toothstick inside, it comes out clean.
If you see it is becoming too brown on the top and it still uncooked, just put a sheet of aluminium foil.
10. When ready, take it out of the oven, let it cool down for about 20 minutes and then try gently to take it out of the mould.

Posta un commento